Creamy Milk Chocolate Frosting Recipes

Steps:

• Instructions.
• Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.
• Microwave the mixture on Medium-high (70%) power for 1 minutes, stir.
• The morsels may retain some of their original shape. If necessary,.
• microwave at additional 10-15 seconds intervals, (to prevent burning.
• of the chocolate) stirring just until smooth. Alternatively, you can.
• melt the chocolate on a hot water bath.
• Transfer the mixture to a large mixer bowl. Stir in the vanilla.
• extract. Gradually beat in the sugar, alternating with the milk until.
• you get a smooth frosting.

Steps:

• Place 1/2 cup softened butter in a mixing bowl.
• Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
• Beat until mixture is smooth and creamy.

Steps:

• Cut the 8 tablespoons of butter into 8 pieces.
• Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute, or bring to a simmer in small saucepan over medium heat.
• Put the chocolate in a food processer.
• With the machine running, gradually add the hot cream mixture through the feed tube.
• Let process for 1 minute.
• Stop the machine.
• Add the powdered sugar and process for about 30 seconds or until combined.
• With the machine running, add the butter 1 piece at a time.
• Process until the butter is combined and the mixture is smooth, about 20 seconds longer.
• Transfer the frosting to a medium bowl and cool to room temperature, stirring frequently, until thick and spreadable, about 1 hour.

Steps:

• In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Steps:

• Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.
• Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.
• Let stand for 1 minute, or until the chocolate is melted.
• Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.
• Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.
• Frost as desired, swirling the frosting into small peaks.
• The frosting will be soft at first, but will thicken up upon standing.

Steps:

• Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.

Steps:

• In a large saucepan, bring cream to a simmer, about 180°; remove from the heat. Stir in chocolate chips until melted. , Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners' sugar until smooth and thick. Store in the refrigerator.

Steps:

• Melt chocolate on low setting of microwave.
• Blend cream cheese with milk.
• Beat in sugar.
• Gradually blend in chocolate, vanilla, and salt.